Directions
- 1Rinse the quinoa well under cold water.
- 2Add quinoa and almond milk to a small pot.
- 3Bring to a gentle boil, then reduce to low heat.
- 4Cook for 12–15 minutes, stirring occasionally, until soft and creamy.
- 5Stir in spices and ground flax seeds.
- 6Add diced pear and chopped date and cook 2 more minutes to soften.
- 7Taste and adjust sweetness if needed.
- 8Serve warm and top with walnuts.
Ingredients
- 0.5 cup dry quinoa
- 1 cup almond milk
- 1 small pear, diced
- 1 tbsp ground flax seeds
- 1 Medjool date, finely chopped
- 1 tbsp raw walnuts
- 1 Pinch ground ginger
- 1 Pinch ground cinnamon
- 1 Pinch pumpkin spice
- 1 Pinch fennel seeds
- 1 Small pinch sea salt
Equipment
small pot
Tips
- Taste and adjust sweetness if needed.
- Optional: add a spoon of almond butter when serving.
- The bowl combines quinoa for steady energy and complete plant protein, flax seeds for fiber, satiety, and hormone support, pear for gut-friendly soluble fiber, and healthy fats to slow glucose release and prevent crashes.
- This porridge includes all six tastes, which tells your body it's truly nourished.
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